Endless To-Do lists finally get a revision and a serious shake down in November.

This also seems to be the month where I think of ingredient challenging times.

Our fresh produce is slowly depleting as we become creative in using the season's offering.

Mushrooms get selected and scooped up to create some very tasty, savoury bites.

Besides how mushrooms lend themselves to be very adaptable in cooking...I love them.

I have cooked with mushrooms many times without giving them too much thought.

Their textures and flavours impart a touch of uniqueness to every dish they integrate themselves to.

Having the chance to journal about food has definitely changed my way of thinking.

Appreciating every ingredient for their qualities is what has truly helped enhance my cooking.

The mushroom's immune fighting capability is ultimately what entices me to keep using them.

How to ... buy -- store -- cook ... mushrooms:. The tight gills within the under cap signifies that the mushroom is younger. . Opened gills will indicate older mushrooms, however, more flavour can be captured.. More than any other produce, mushrooms are difficult to keep fresh. By placing them into a paper bag and into the refrigerator...you'll extend their freshness by a few more days.. Cook mushrooms slowly so that you can capture more of their intense flavours.

Mushroom variety galore, however, the easily accessible and best adaptable is...

my preferred tan colored 'cremini' which is in reality the immature 'portobello' mushroom.

1. In a medium size pan, on MEDIUM heat, melt the butter and oil. Sauté the sliced shallots. Add the garlic about 1 minute before adding the mushrooms.

2. Toss the mushrooms for about 5 minutes before adding the brown sugar and seconds later, the wine.

3. Once the wine is added, let the liquid cook out. This will take about 8-10 minutes.

4. Remove the mix from the pan and cool for about 1 hour or so.5. In a food processor, place the mushroom mix and add the olive oil as well as the seasonings. Process by pulsating first and then whirl around at medium speed. Keep in mind to retain a slightly chunky texture.. Serve right away or store in an airtight glass jar and refrigerate for up to a week.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.